Glazed strawberry, tahini and lemon slice

Drizzled with a simple lemon glaze

Drizzled with a simple lemon glaze

Eat this slice-cake hybrid with a cup of tea on a lazy afternoon. That’s how I imagine consuming it anyway. In reality, on Sunday I baked, decorated and gifted a scant half portion each to my friends Kitty and Skill.

Lightly sweetened, the lemon glaze on top of this shallow teacake complements the roasted strawberries and lemon zest tossed in the batter. But why tahini too? I was aiming for a nuttiness and since I made up the recipe, I was a little cautious with the sesame paste so it didn’t overwhelm. I’ve adjusted the recipe below, upping the tahini a little so there’s a more distinct sesame note. The base is just firm enough to hold the strawberries without falling apart but it’s still more cake than biscuit.

Just out of the oven

Just out of the oven

Local strawberries are plentiful and have been very cheap lately. The small variety are my preferred strawberry for their charming, classic fairytale shape. I bought three punnets during the week and after eating through two of them, decided to try my hand at incorporating them into a baked good. I find baking fun but don’t consider myself a real baker by any means.

A teaspoon of black sesame seeds scattered over the lemon glaze would be great to add a little crunch and contrast with the soft cakey base with its jammy strawberry and lemon flavours.

Feeds: 6-8 people as a snack
Start cooking: 2 hours before serving (this allows 1 hour for cooling)

Glazed strawberry, tahini and lemon slice


  • 200 grams x plain flour
  • 4 grams x baking powder
  • 180 grams x fresh strawberries
  • 2 x large eggs
  • 100 grams x sugar
  • 50 grams x malted milk powder
  • 40 ml x tahini paste
  • 60 ml x vegetable oil
  • 50 ml x lemon juice
  • 1 tablespoon x lemon zest
  • 50 grams x icing sugar (for the glaze)
  • 3 ml x lemon juice (for the glaze)


  1. Preheat oven to 180 C / 350 F. Grease a 20cm square cake tin with baking spray or butter.
  2. Hull and halve or quarter the strawberries.
  3. Sift the plain flour and baking powder together into a large bowl. Add the sugar and malted milk powder to the dry ingredients and mix through.
  4. Lightly beat the eggs in a jug with 50 mls of lemon juice. Measure out the tahini and vegetable oil and whisk into the egg mixture to incorporate.
  5. Pour the wet ingredients into the bowl and stir with a wooden spoon just until you have a stiff batter.
  6. Zest the lemon and add to the batter along with the strawberries. You don’t have to be too gentle with the fruit.
  7. Pour the batter into the prepared tin, using the spoon to spread the thick batter in an even layer.
  8. Bake for 20-25 minutes until a skewer comes out clean. Let the cake cool for 5 minutes in the tin before turning out to cool completely on a rack.
  9. Once the cake is cool, we’ll prepare the glaze. Mix 50 grams of icing sugar with just enough lemon juice until a thick paste is formed. You’ll probably need less than you think.
  10. Using a fork, drizzle the glaze in a random, vaguely decorative pattern. Don’t worry, it’ll look pretty regardless! Let it set for 10 minutes and then serve.
The jammy baked strawberries are the best part!

The jammy baked strawberries are the best part!

Share the cake with friends over a cup of tea. Or eat it all by yourself! I won’t tell anyone.